Archive | March, 2011

Chicken Carbonara

18 Mar



For our first post we thought it’d be very fitting if we wrote about one of the first things that we ever cooked together.  It’s a fan favorite both at school and at home, and we can never get enough of it.  As you’ve gathered by now, the inaugural post will be about Chicken Carbonara! (Yay!)

Now typically this recipe is made with peas, however, this time we decided to mix it up and try spinach instead.  Either way, the peas or spinach just add a little color to the dish (and make it a little bit healthier); you can use any type of green veggie you want.  We also generally substitute in extra chicken broth instead of using white wine. As far as we can tell, this slight change doesn’t affect the outcome too much, and makes the process easier. It’s totally up to you which way you want to proceed.


  • 1-1.5 lb boneless skinless chicken breasts
  • 1/2 lb bacon
  • 1 lb pasta (usually long and thick, like linguine)
  • 1/2 cup Parmesan cheese
  • 2 eggs
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup white wine*
  • ¼ – ½ cup chicken broth
  • 1 tablespoon lemon juice
  • 1 cup frozen peas (or 1 cup steamed spinach)

*Can be substituted with 1/4 cup chicken broth

Cooking Instructions:

    1. Cut up the chicken into bite size pieces.  Once you’re done, begin cooking the bacon in a large stainless steel frying pan (if available).  A non-stick pan will also work.  Once the bacon is cooked, place it on a plate with paper towels on it to absorb grease. Put water on to boil (for the pasta).
      Oops, Emily wanted to eat all the bacon instead of putting it into the dish!
    2. Next, cook the chicken in the bacon grease so that it gets nice and tasty.  You can remove some of the bacon grease before cooking the chicken if you’d like, just make sure to leave a thin coating on the pan to prevent the chicken from sticking.  Once the chicken is cooked, remove it from the pan and place it on a plate with paper towels to dry.

      Cooking in the bacon grease
      It looks so good and tastes even better!
    3. Mix together the Parmesan cheese, eggs, heavy cream, salt, pepper and frozen peas.  In a separate bowl, combine the chicken broth, lemon juice and wine (if you choose to use it).
    4. Making sure that the pan is still hot, deglaze the pan with the chicken broth mixture.  This entails pouring about half of the broth mixture into the pan while stirring to get the pieces of bacon and chicken that may have stuck to the bottom.  Add the rest of the broth mixture and stir occasionally for 2-3 minutes.

      This is why the non-stick pan is preferable (the bacon and chicken stick to the pan)

    1. Once the water is boiling, add the pasta to the water to cook.  Afterward, crumble the bacon. Combine the creamy mixture from Step 3 with the bacon, cooked chicken and broth mixture.  Try to do this step 1-2 minutes before the pasta is done cooking.

      It may look gross now, but put everything together and it tastes delicious!

  1. Once the pasta is cooked, drain it (saving a small amount of the hot water) and add to the sauce. Stir together and place in a large serving bowl. If the pasta looks too dry, add a small amount of the reserved hot pasta water.


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Original recipe can be found at the following site: (


Hello world!

2 Mar

Please excuse our appearance while we get set up here at TCF.  We’re hoping to have the layout all set up sometime over this weekend and maybe our first post up sometime next week!

Thanks =) You rock!